Shepherd's Pie

A hearty dinner for a cold winter night.

Shepherd's Pie

Servings: 6-8
Total Time: 1 hour and 15 minutes

Mashed Potatoes:
3 lbs potatoes (about 8 medium, peeled if desired)
3 tablespoons of butter
1 tablespoon minced horseradish
2 teaspoons of salt
2 teaspoons of pepper
1 cup of milk

Filling:
1 cup chopped onion
3 cloves of garlic, minced
2 lbs ground beef or lamb
1 tablespoon cumin
3 teaspoons of salt
2 teaspoons of fresh ground pepper
2 tablespoons flour
1.5 cups of red wine (or beef stock)
1 cup peas
2 lbs turnips, peeled and chopped into small cubes
2 large carrots, peeled and chopped into small pieces

Put potatoes in a pot and cover with water, bring to a boil and cook until tender, about 15 minutes. While the potatoes are cooking, on medium/high heat saute onions until translucent (about 3 minutes) then add garlic and stir for an additional 1 minute.  Add beef/lamb and stir, breaking up pieces, until the meat is fully cooked.  Add cumin, salt and pepper and stir until well mixed.  Stir in flour.  Add wine or broth, peas, turnips and carrots.  Turn to low heat while preparing potatoes.

For mashed potatoes, pour off water when potatoes are tender.  Add milk, butter, salt, pepper and horseradish.  Mash until smooth.

Add beef and veggies to a 9 by 11 inch glass oven-safe dish and top with mashed potatoes.  Bake at 400 degrees for about 30 minutes, until mashed potatoes are golden grown.


I sourced onions and garlic from Mott Family Farm, beef from Burns Angus Farm, turnips from Clarion River Organics, potatoes form Penn's Corner Farm Alliance, and butter from Minvera Dairy.